I’ve been itching to share this one with everyone but decided to wait until the intended eating party had an opportunity to enjoy/consume. Now for the sharing!!

IMG_6291

Last year during my travels an aunt taught me a super easy, really messy/fun, delicious dessert that is also really budget friendly. For the life of me I don’t remember the proper name, but I’ve called it the Choc Ripple Cream Log (which could be the official title!) My Gran also backed up my aunt as well as sharing an adaptation. Swap out the Choc Ripple for Gingernut/Butterscotch biscuits instead!

You will need:

packet of Choc Ripple Biscuits (or Gingernut/Butterscotch)

Large container of Cream

Mixing Bowl

Electric Beater or extremely muscled up arms to beat by hand

A drip of Vanilla Essence

1/2 Teaspoon of preferred sugar to slightly sweeten cream

Spatula/Spoon to smear cream

Platter or plate to place Log on

Toothpicks/skewers & Cling Wrap

*Optional extra – dibble of Brandy Essence for flavour

How to:

Whip your cream until stiff (combine Vanilla & Sugar at the same time)

Stack your biscuits one on top of another with a generous heap of cream between each layer. Continue stacking till you have reached your desired height/length. I personally stack vertical before laying it all down on the platter to finish off. (See photo)

Choc Ripple Cream Log IMG_6290

Once you have your Log at the desired length, cover the edges with cream. Place either toothpicks or shortened skewers into Log and cover with cling wrap. Use the toothpicks/skewers to keep the wrap off your cream as much as possible.

Place in fridge to harden & set. The longer the better for this stage, though the minimum seems to be at least 3 hours. I do mine overnight to be on the safe side.

To Serve:

My Aunt loves to grate Cherry Ripe bars on top of her creamy creations, Gran likes Peppermint Crisp grated on top. I’m more towards a little chocolate with fresh fruit….it’s up to you! No hard and fast rules on this one…other than ENJOY!!

 

 

 

Advertisements